Nice Little Fish, Sweet Potato, and Chimichurri Dish

A nice little fish, sweet potato, and chimichurri dish that sits nicely on a great lunch table or even a just a light simple meal.

Recipe

Ingredients

• 1 1/2 cups freshly packed parsley leaves

• 1/2 cup cilantro

• 1-2 cloves garlic

• 2 Tbsp. rice wine vinegar

• 1 tsp. lemon zest

• 1-2 Tbsp. lemon juice

• 1/4 tsp. crushed red pepper flakes

• 1 tsp. sea salt

• 1/2 cup olive oil (a little more or less if you need it)

• 4 pieces of fish (tilapia or mackerel or something similar)

• 2 cups sweet potato (a little more if you want)

Directions

Make the chimichurri by combining parsley leaves, cilantro, cloves garlic, rice wine vinegar, lemon zest, lemon juice, crushed red pepper flakes, sea salt and 1/2 cup olive oil.

Cut the sweet potato flakes into 1/2 inch squares, cook for roughly seven minutes. Remove and put into cold shak water to prevent further cooking. Then remove to a flat pate to dry.

Place the fish and the sweet potatoes on the grill at about the same time, flip 2-3 minutes per side and remove the fish and sweet potatoes.

Assemble by plating the sweet potatoes, fish and curry sauce and serve immediately.

Note: Chimichurri and sweet potatoes can be held for a day or two in the fridge.

For more information, see http://ift.tt/1TAnxmd

bon appetit